Stuffed Sole with Broccoli and Mushroom Sauce
A Stuffed Sole looks like a fancy restaurant entree, but it's actually quite simple to prepare at home. Simply prepare the seafood mixture in the morning and refrigerate it overnight. Then bake the stuffed sole in the evening. You can serve the stuffed sole with rice, pasta, or even steamed vegetables. To make it even more impressive, add some melted butter to the top of the stuffed sole.
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Servings: 4 servings
Calories: 284kcal
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Equipment
Ingredients
- 1 cup broccoli fresh
- 2 Tablespoons butter or margarine
- 1/3 cup shallot minced
- Salt and pepper to taste
- 6 sole fillets
- 3 Tablespoons bread crumbs
- Mushroom sauce
- 2 cup mushrooms sliced
- 4 Tablespoons butter or margarine divided
- 2 Tablespoons all purpose flour
- 1 3/4 cups full fat milk or rice milk
- 3/4 teaspoon fine sea salt
- Pepper to taste
- Dash of grated nutmeg optional
- 1/2 teaspoon chicken consommé powder
Instructions
- Preheat oven to 375 F.
- Cook broccoli in a medium pot of salted boiling water until tender, about 5-10 minutes. Once cool, process in a food processor until finely chopped.
- Heat 3 tablespoons olive oil in a medium pan and sauté the shallot moderate heat for 2 minutes. Add the cooked broccoli and season to taste. Off the heat and reserve mixture.
- Season sole fillets with salt and pepper and place them dark side up. Fill with about 2-3 tablespoons of the broccoli and onion mixture and roll up.
- Place in a buttered Pyrex or another oven-to-table dish with the seam-side down. Pour mushroom sauce (see directions below ) on the fish fillets and sprinkle with seasoned breadcrumbs. Bake for 30-35 minutes.
- To make the sauce, sauté mushrooms in 2 tablespoons olive oil over medium-high heat until golden. Reserve.
- Melt 1 tablespoon butter in a separate saucepan with medium heat, add the flour and cook for a minute or two, stirring with a wooden spoon all the while. Off the heat, and add the milk or rice milk and keep mixing until well incorporated. Return to the heat and cook for about 10 minutes until the sauce has thickened. Stir in the sautéed mushrooms, and add the 1/2 teaspoon chicken consommé powder and dash of nutmeg. Adjust seasonings to taste.
Video
Notes
A savory mushroom filling can be made a day ahead, and can be served with the fish or on its own. If you are serving a large group, divide the filling into eight equal portions. If you are serving a small crowd, you can stuff sole fillets individually with some of the remaining stuffing, and bake them for 25 to 30 minutes. To prepare the spinach souffles, crumble breton crackers and place them in a shallow bowl.
Nutrition
Serving: 1serving | Calories: 284kcal | Carbohydrates: 18g | Protein: 7g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 692mg | Potassium: 383mg | Fiber: 2g | Sugar: 8g | Vitamin A: 699IU | Vitamin C: 3mg | Calcium: 149mg | Iron: 1mg
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This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.